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hcato1

Member since Dec 2010

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Reviewed Mr. John's Meat-Stuffed Bell Peppers

Oct 13, 2013 on FoodNetwork.com

I thought they were pretty close to perfect! I omitted pepper flakes and used a can of petite diced tomatoes in the bottom of the baking dish instead of water. I would change the boil time on the peppers, however, as they were too crunchy for me. The other two that ate with me didn't mind the crunchiness.

Reviewed Fried Chicken

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

So disappointing! I was expecting great savory flavors with a little heat...but this fell really short. The expense of buying the extra seasonings that I don't normally have on hand, using chicken stock & pickle juice (instead of water and salt, using oranges, and all the extra time to cook the brine, let it cool, etc., just isn't worth the medi"

Reviewed Fried Chicken

May 5, 2013 in Food Network Community Toolbox on FoodNetwork.com

So disappointing! I was expecting great savory flavors with a little heat...but this fell really short. The expense of buying the extra seasonings that I don't normally have on hand, using chicken stock & pickle juice (instead of water and salt), using oranges, and all the extra time to cook the brine, let it cool, etc., just isn't worth the med"

Reviewed Easiest Muffins

Jul 31, 2012 in Food Network Community Toolbox on FoodNetwork.com

I cut the recipe in half, and had to add a little milk to make it moist enough for "drop" biscuits. The texture was great..light and fluffy, but I didn't care for the "sour" flavor that I detected from the sour cream. Also, the butter really makes them leave an oily residue on your mouth/lips and fingers. A little sugar or honey might take the "

Reviewed Panzanella

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

Best salad ever! My family and friends can't get enough of this salad! Tastes like it would be the hottest item on the menu at an Italian restaurant! This is a very flexible recipe. I never use the garlic...just oil, vinegar, dijon, salt & pepper. I usually put about 2-3 tsp. of the dijon...to me, the amount Ina uses just isn't enough. Also,"

Reviewed Zucchini Gratin

Jul 2, 2012 in Food Network Community Toolbox on FoodNetwork.com

I'm not sure why so many thought it was too salty. My family thought it could use even more salt. The Zucchini makes a lot of liquid, so a lot of salt is needed. Maybe because I salted it before the recipe says to. I salted after adding the zucchini into the skillet. I noticed that it is supposed to go in after it's cooked, right before puttin"

Reviewed Easy Beefy Cheesy Enchilada Casserole

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

It was pretty good...but seemed to be missing something. It was great to experiment with all those different flavors, especially the sazon. I made it a second time tonight, and went more on the cheap and easy side. Poured a can of tomatoes in a bowl, added onion powder, cumin, thyme, and salt. Then, added some chunky salsa...just eyeballing amount...

Reviewed Easy Beefy Cheesy Enchilada Casserole

Dec 8, 2010 in Food Network Community Toolbox on FoodNetwork.com

It was pretty good...but seemed to be missing something. It was great to experiment with all those different flavors, especially the sazon. I made it a second time tonight, and went more on the cheap and easy side. Poured a can of tomatoes in a bowl, added onion powder, cumin, thyme, and salt. Then, added some chunky salsa...just eyeballing amount...

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